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I have made this recipe 3 times now, and we really like it. It is a great weeknight meal, it comes together really fast. We both love the flavor of ranch dressing, so I knew we would like this recipe. My toddler ate the chicken taco meat and enjoyed it too. I served this on corn taco shells, and it was great. I only had cheese and salsa on hand last time I made it, but it would be great with any of your favorite taco toppings.

Heat a skillet over medium-high heat. Add cooked chicken, and warm it for a few minutes. Sprinkle the whole package of taco seasoning over. Do not add any water. Heat for 5-7 minutes, or until chicken is heated through and taco seasoning is sticking to it. Add ranch dressing and heat an additional 2-3 minutes. Serve in taco shells with desired toppings.

My husband and I love Mexican food. Our favorite local Mexican restaurant El Vaquero was sadly destroyed in the Joplin tornado a couple of years ago. They are rebuilding right now, and the building looks almost complete. We couldn’t be more excited! Until they open, I have been forced to find great Mexican recipes to try at home. We both liked this, my husband said it was “really good”. This recipe is super easy, thanks to the crockpot doing most of the work! We loved the shredded beef, we both thought it gave the burritos a little different twist (instead of using ground beef).

Put roast, bouillon cubes, and enchilada sauce in crockpot. Cook on low for 8-10 hours, or until meat is very tender. Heat refried beans up in the microwave. Place wet paper towel over tortillas and microwave for 1-2 minutes, or until softened. Shred meat with two forks.

On an oven proof plate or cookie sheet, place a tortilla. Smear desired amount of refried beans down the middle of the tortilla. With a slotted spoon, place about 1/2 cup of the meat on top of the beans. Sprinkle with a little cheese, and roll up. Continue with the rest of the burritos. (I made all the burritos up first. Then I placed a couple on an oven proof plate, covered in remaining enchilada sauce, and topped with cheese). Broil until cheese is bubbly; about 2-4 minutes.

My Aunt Kathy has brought this dessert to several family gatherings, and it is always a big hit. I made a Mexican themed dinner for a friend’s birthday one night, and thought this would complement it well for dessert.

It filled my house with the wonderful smell of cinnamon as it was baking, I could hardly wait to try it! I served this warm from the oven, with extra honey drizzled on top. We all enjoyed this, and I will definitely make it again in the future. I lightened it up a bit by using reduced fat crescent rolls and cream cheese. The original recipe calls for butter, but I used margarine as it was all I had on hand.

Sopapilla Cheesecake

Source: Aunt Kathy

2 (8oz) packages reduced fat cream cheese

1 cup sugar

1 teaspoon vanilla

2 (80z) cans of reduced fat crescent rolls

3/4 cup sugar + 1 teaspoon cinnamon (mixed)

1/2 cup margarine, melted

1/4 cup honey + extra for serving

Beat cream cheese, 1 cup of sugar, and vanilla with a mixer until smooth and creamy.

Unroll 1 can of crescent rolls and press into the bottom of a greased 9×13 inch pan. Spread cream cheese mixture on top of crescent rolls.

Unroll second can of crescent rolls, and arrange over the top of the cream cheese mixture in pan.

Pour melted margarine over the top of the rolls, and sprinkle with cinnamon sugar.

I think everyone knows how much I enjoy crockpot recipes! I love when I can find good crockpot recipes, I should say! I made this as part of a Mexican themed birthday celebration for a friend.

I thought this was really good, although I would up the seasonings next time I make it. I thought it could use a tad more salt, and my husband thought it needed a little more taco seasoning. I would definitely make it again though! I served this with diced avocados, fresh homemade salsa, sour cream, and shredded cheddar cheese on warm flour tortillas.

If you know me well, you know that I love Mexican food. I even like to top my scrambled eggs with salsa. I had a couple of flour tortillas in my fridge the other morning, and thought breakfast quesadillas sounded like a great idea! I served them with salsa, sour cream, and a side of fruit.

I used my Santa Fe Quesadilla maker to make them, and it worked great. My parents got me this a few years ago for Christmas and I use it quite often. You can make quesadillas in a frying pan, but with the quesadilla maker you don’t have to flip the quesadilla over. I don’t know about you, but every time I try to flip them over, all the filling starts to fall out. I don’t usually like products that only serve one purpose, but I highly recommend this quesadilla maker.

Bacon, Egg and Cheese Breakfast Quesadillas

Source: The Cooking Nurse original recipe, serves 1-2

2 eggs, lightly beaten

1 tablespoon milk

salt and pepper

1/4 cup shredded cheddar cheese

2 slices bacon, cooked and diced

2 burrito sized flour tortillas

2 tablespoons butter or margarine

sour cream and salsa (optional)

In a small bowl, whisk together eggs and milk and set aside. Preheat quesadilla maker or non-stick skillet. Spray either one with small amount of cooking spray.

Prepare bacon, dice and set aside. Scramble eggs (I used the same pan I cooked the bacon in). When eggs are almost cooked through, add shredded cheese, bacon, and s&p to taste. Continue to cook until eggs are cooked through, and cheese is melted.

Butter one side of each tortilla. Place buttered side down in quesadilla maker or large skillet. Add scrambled egg mixture to top of quesadilla, spreading to about 1/2 inch from outer edge of tortilla. Place second buttered tortilla on top, buttered side up. Close quesadilla maker, and continue cooking until golden brown. If using skillet, flip quesadilla over carefully and continue cooking until golden brown on both sides.

Remove from quesadilla maker and cut with a pizza cutter into triangles. Serve with sour cream and salsa if desired.

One of my favorite blogs, Sing For Your Supper posted this recipe a couple of months ago. She says that the recipe is from her mom, so I was immediately interested in it. A while back, I made her mom’s no bake stuffed peppers and they were divine. They went into my special recipe folder of recipes I want to keep forever. I love Mexican food, so I was really looking forward to trying this recipe! Well, her mom didn’t let me down, this recipe was a winner too!

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in the beans, Rotel, onion, taco seasoning, soup, & water. Simmer over medium-low heat until everything is combined and heated through. Grease a 9 x 13 inch pan. Put a layer of crushed tortilla chips in pan, followed by a layer of the meat & bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Serve with sour cream and salsa.

I have been struggling to find healthy recipes lately that my husband will eat with me. I was hoping this one would be a hit because it smelled wonderful simmering away all day in the crockpot. I always ask at the end of the meal if he liked it, and if he would mind if I made the dish again. He liked this one, and so did I! I especially like that it’s made in the crockpot, which is great when you are working for a no fuss meal.

I added everything into my crockpot and cooked on low for 8 hours. Before serving I removed the chicken breasts and shredded them with two forks, and then added them back to the crockpot. I served this with shredded cheddar cheese and tortilla chips on the side. The original recipe states to serve with chopped fresh cilantro, which would be wonderful.

I love Mexican food, it is one of my absolute favorites. I had a roast in the freezer and I wanted to do something different with it. I’m so glad I tried this recipe! It seriously takes about 3 minutes to prep, you basically throw everything in your crockpot and let it do the work for you. I had my parents over for dinner and they really seemed to like the recipe as well.

1 can of diced tomatoes with green chilies (I only had hot Rotel so I added it plus a can of plain diced tomatoes undrained)

1/2 teaspoon salt

1 teaspoon pepper

Place roast in crockpot and sprinkle with seasonings. Pour tomatoes on top. Cook on low for 8-10 hours. Remove roast from crockpot and shred beef with two forks. Return to crockpot and mix well. The recipe says to cook for an additional 30 min after this but I served it immediately. I served it with tortilla chips, soft flour tortillas, sour cream, cheese, salsa, and lettuce so my guests could make a taco salad or have a taco.

I have a confession, I like Hamburger Helper. There I said it, do you think less of me? I actually had never tried it until I was in college because my parents never cooked it. This is a better for you version of Hamburger Helper. I used my homemade taco seasoning in it and it didn’t let me down. I will definitely make this one again!

Bring a large pot of salted water to boil and cook pasta as directed per package. Reserve 1 cup of pasta water.

Over medium heat, brown turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat 5 minutes. Add cooked pasta, reserved water, cream cheese, and sour cream. Stir until incorporated well. Simmer over low 2-3 minutes. Season with salt and pepper as desired. Top off with cheddar cheese if desired (I stirred in 1 cup of cheese)

*This recipe makes 7 (1 cup) servings for a total of 7 WW points if you make it with my adaptations. My husband thought it had too much taco seasoning so you might want to adjust your taco seasoning to taste. I thought it was perfect as is!

We had our girls night in friday night and the theme was Mexican. Stephanie brought her wonderful homemade salsa. I could not stop eating this stuff, it’s amazing. I made sure I asked her for the recipe before we all left that night. I whipped up a batch of it yesterday in no time at all. I have been eating it on everything! I especially like it on top of my scrambled eggs in the morning. I can’t wait to try this with our home grown tomatoes this summer!

Stephanie’s Homemade Salsa

1 15 oz can of Rotel, I used the original

1 15 oz can of diced tomatoes (I used 2)

1 small onion

1 handful of cilantro

salt and pepper to taste

1 teaspoon of garlic powder (I used 2)

In a food processor, add half of a small onion and a handful of cilantro. Pulse until finely chopped. Next, add tomatoes and Rotel and pulse again. Add salt, pepper, and garlic powder to taste. At this point taste salsa and adjust seasonings and or add more cilantro or onion. I added more cilantro, I love it.